About Us

After learning his craft in France and working with some of the most prestigious Chefs all over Europe, Frederic pursues his career in the United States working for luxury hotels such as The Ritz-Carlton Laguna Niguel, The Original Ritz-Carlton Boston, and The Hotel Hershey as Executive Pastry Chef.

Frederic creates Chocolat Frederic Loraschi in 2005. A sculptor of flavors, Frederic treats chocolate like a raw material, where each creation is the expression of his pronounced taste for design and bold flavors. This is the promise to take your taste buds on a delicious and thrilling trip like never before.

At Chocolat Frederic Loraschi, Frederic places great importance on the worlds of flavors and makes no compromise with the sourcing of ingredients, using rare cocoa beans from Africa and South America along with organic cinnamon from Sri-Lanka, vanilla from Papua New Guinea, Rooibos tea from South Africa, thyme honey from Spain, as well as other ingredients from unique locations around the world.

Frederic’s sensitivity, charisma, precision and creativity are present in every one of his creations. Ingredients are meticulously blended together until the perfect combination is finally achieved, such process can take days, weeks or even months. Excellence and quality have no limits.

Chocolat Frederic Loraschi’s creations were featured in many publications, national television and have won many awards such as:

• “Best Tasting Award” US Selection of the World Chocolate Masters 2010
• Second Place “Chocolatier of the Year” Pastry Live 2011
• Selected one of the “Top 10 Chocolatier” in North America for 2011